Pistachio Bread Recipes

PISTACHIO BREAD FOR THE HOLIDAYS

Steps:

• Grease two 8x4" loaf pans (or 6 foil mini pans or desired combination thereof) and preheat oven to 350F.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine dry cake mix, dry pudding mixes, hot water, vegetable oil, eggs, and food coloring (if using). Beat on low speed for about 30 seconds, then increase speed to medium and continue beating for about two minutes.
• Divide batter among prepared pans. If desired, top with holiday sprinkles.
• Bake for about 40-50 minutes for full-size pans, or until a toothpick inserted in the center comes out clean. If using mini pans, begin checking on them at about 25 minutes, then continue checking every five minutes until a toothpick comes out clean.
• Allow to cool before serving.

PISTACHIO QUICK BREAD

Steps:

• In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick). , Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CHOCOLATE-PISTACHIO BREAD

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with shortening.
• In large bowl, mix granulated sugar, butter, milk and egg until well blended. Stir in remaining ingredients except sugar crystals. Pour into pan. Sprinkle with sugar crystals.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing.

PISTACHIO BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease or spray 2 loaf pans.
• Layer batter and crumb mixture evenlly between the loaf pans, end with crumb mixture on top.
• Use a butter knife to marble the layers.
• Bake for 1 hour or until toothpick inserted in middle comes out clean.

PISTACHIO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
• Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.
• Bake for 45 minutes. Cool.

PISTACHIO POPPY BREAD

Steps:

• Special equipment: stand mixer, 8 1/2 by 4 1/2-inch glass loaf pan
• Preheat the oven to 350 degrees F.
• Butter and lightly flour the loaf pan.
• In a food processor, add 1 1/2 cups of the pistachios and pulse until finely ground. Remove them to a large bowl and mix in the flour, poppy seeds, baking powder and 1/2 teaspoon of salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the 3 tablespoons of butter and the sugar on medium speed for 2 minutes. Add the egg and continue to beat until the mixture turns pale yellow and ribbons form. Mix in the milk and the zest until incorporated. Gently stir the mixture into the dry ingredients to combine.
• Pour into the loaf pan and smooth the top. Dot with the remaining 1/4 cup of whole pistachios and sprinkle with a pinch of sea salt. Bake until lightly golden and toothpick inserted in center comes out clean, about 1 hour 10 minutes. Remove the bread from the pan and cool on a wire rack, about 10 minutes. Slice and serve warm or at room temperature with creamed honey.

PISTACHIO BREAD

Steps:

• Preheat oven to 350*F
• Grease two bread pans with a spray oil or butter.
• In a small bowl combine white sugar and cinnamon, mix well.
• Pour cinnamon sugar into loaf pan and gently shake it all around coating the bottom and sides of pan. Coat both pans..
• In a medium bowl, combine cake mix, pistachio pudding mix (dry), eggs, oil, water & sour cream.
• Add additional green food coloring if you wish for your bread to be a darker green. Mine is a lime green color, mix well.
• Batter will be very thick. Pour half the batter into each pan. Spread smoothly on top in preparation for baking.
• Bake for 45 minutes or until a toothpick inserted into the middle of the bread comes out clean.
• Let bread rest for 5 minutes before removing from pans and allowing to fully cool on a wire rack.
• Once cake is fully cooled, make icing.
• In a small bowl with a hand whisk, combine vanilla extract, almond extract & milk. Mix well.
• Add powdered sugar 1/2 cup at a time, mixing well after each addition.
• After icing is mixed pour over bread.
• Top immediately with chopped pistachios as icing will dry quickly.

PISTACHIO BREAD

Steps:

• Mix together in one bowl - cake mix, pudding, eggs, hot water, oil, and sour cream. In another bowl mix together - brown sugar, cinnamon and nuts.
• Layer the cake mixture and the cinnamon, sugar & nut mixture in either 2 bread loaf pans or 4-6 mini loaf pans. Make sure that you save some of the cinnamon, sugar, and nut mixture to sprinkle on top.
• Bake at 350°F for 45-50 minutes or until done (stick toothpick in to test).

PISTACHIO CHERRY BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour two 9 x 5" loaf pans.
• Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring.
• Pour into prepared pans.
• In a small bowl, stir together cinnamon and sugar.
• Sprinkle tops of loaves with mixture.
• Bake for 45 minutes.
• Cool.

LEMON PISTACHIO ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHERRY PISTACHIO BREAD

Steps:

• In a large bowl, combine cake and pudding mixes. Combine the eggs, sour cream, oil, water and food coloring if desired; add to dry ingredients. Beat until blended (batter will be thick). Fold in cherries and pecans., Combine sugar and cinnamon; sprinkle 1 tablespoon over the bottom and up the sides of two greased 8x4-in. loaf pans. Add batter; sprinkle with remaining cinnamon-sugar. , Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.